Coconut-Almond Chiffon Cake Recipe

Ingredients

• 2 cups cake flour
• 1 ½ cups granulated sugar, divided
• 1 Tbsp. baking powder
• ½ tsp. table salt
• 7 eggs, separated, room temperature
• ¾ cup canned coconut milk
• ½ cup canola oil
• 2 Tbsp. coconut rum (or 2 tsp. pure coconut flavoring)
• ¼ tsp. pure almond extract
• 1 egg white, room temperature
• ½ tsp. cream of tartar
• 1 ½ cups heavy cream
• ⅓ cup powdered sugar
• 3 Tbsp. coconut rum (or 2 tsp. pure coconut flavoring)
• 1 cup seedless raspberry jam, whisked
• Fresh raspberries
• Toasted shredded coconut
• Toasted sliced almonds